1 results match your criteria: "Kyungnam Univ.[Affiliation]"
Application of Physical Gas Absorbers in Manipulating the CO Pressure of Kimchi Package.
J Food Sci
December 2018
Department of Food Science and Biotechnology, Kyungnam Univ., 7 Kyungnamdaehak-ro, Masanhappo-gu, Changwon, 51767, South Korea.
Article Synopsis
- The study explores using physical gas absorption techniques, specifically activated carbon and zeolite, to manage CO levels in kimchi packaging for optimal storage and consumption.
- The effectiveness of a microporous Tyvek sachet combined with different barrier materials was tested, showing that higher zeolite content improved CO absorption and release under specific temperature conditions.
- Implementing this CO absorber in kimchi packaging could enhance flavor, prevent excessive pressure buildup, and mitigate issues associated with traditional chemical scavengers like calcium hydroxide.